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Zola Nene's butter chicken and prawn curry


Butter chicken and prawn curry

Ingredients 24
Servings 4-6
Time 30 mins

Ingredients

  • FOR THE MARINADE
  • 1/2
    cup
    plain double cream yoghurt
  • 1
    Tbs
    crushed garlic
  • 1
    Tbs
    grated ginger
  • 1
    tsp
    chopped chili
  • 1
    tsp
    turmeric
  • 2
    tsp
    garam masala
  • 1
    tsp
    ground cumin
  • 1
    tsp
    salt
  • 4
    chicken breasts, cut into chunks
  • FOR THE SAUCE
  • 2
    Tbs
    butter
  • 1
    onion, grated
  • 2
    Tbs
    crushed garlic
  • 1
    Tbs
    grated ginger
  • 1
    tsp
    ground coriander
  • 1.5
    tsp
    ground cumin
  • 1.5
    tsp
    garam masala
  • 1
    tsp
    chilli powder
  • 1
    tin pureed tomatoes
  • 1
    Tbs
    sugar
  • 1
    cup
    pouring cream
  • salt and pepper, to taste
  • 2
    Tbs
    chopped fresh coriander
 

Method

40 mins
 

Mix together the marinade ingredients, then add the chicken and prawns and set aside to marinade while you make the sauce – this can also be done the day before and left to marinate overnight.


Heat butter in a pot, then add the onion, garlic and ginger and saute gently until softened.


Add spices, then saute over low heat for 2 minutes for the spices to toast.


Add the pureed tomatoes and sugar, then leave to simmer on low heat for 15 minutes.


Skewer the prawns onto sosatie sticks (I find it easier to cook them this way), then cook on a hot griddle pan until charred on the edges. Cook the chicken pieces on the griddle pan as well to get the charred edges.


Add cream to the sauce, then simmer for another 5 minutes before adding the prawns and the chicken.


Simmer until the chicken is fully cooked through.


Season with salt and pepper to taste, then add chopped coriander.  

Recipe published with permission of Zola Nene, celebrity TV chef, cookbook author and Food24 Foodie At Large.

 

Read more on: chicken recipe  |  prawns  |  curry  |  zola nene
 

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